Fipps Family Potato Salad with Sweet Pickle

Michele uses Duke's mayonnaise and grates the eggs on the largest holes of a cheese grater.


8 to 10 servings

Recipe from

Southern Living


4 pounds baking potatoes (8 large)
1/3 cup sweet salad cube pickles
3 hard-cooked eggs, grated
1 cup mayonnaise
1 tablespoon spicy brown mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper


Cok potato in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir potato, sweet salad cubes, and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

June 2002
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